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Morton's Seared Sea Scallops Rossini

Chef Bob Keibler from Morton's the Steakhouse demonstrates how to make Seared Sea Scallops Rossini.

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Updated: 2:18 PM EST Nov 9, 2015

Morton's Seared Sea Scallops Rossini

Chef Bob Keibler from Morton's the Steakhouse demonstrates how to make Seared Sea Scallops Rossini.

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Updated: 2:18 PM EST Nov 9, 2015

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WEBVTT JENNIFER: WELCOME BACK. IT IS TIME FOR SUNDAY BRUNCH. JOINS US IS BOB KEBLER. GOOD MORNING. HOW ARE YOU? JENNIFER: I'M EXCITED. WE'RE DOING LEEKS AND SCALLOPS. WE HAVE IT ALL OUT HERE . JENNIFER: IT LOOKS LIKE A DECEMBER CERT -- DESSERT. YEAH. WE HAVE THE BACON STEAK. JENNIFER: LET'S START WITH THIS. YOU SAID THEY ARE LIKE EXPENSIVE ONIONS. THEY ARE. LEEKS ARE IN THE ONION FAMILY. THEY HAVE A MILDER, MORE COMPLEX FLAVOR THAN THE ONION. THEY ARE REALLY GREAT. WITH THE LEEKS, YOU WANT TO MAKE SURE THEY ARE REALLY CLEAN. THEY GET SANDY LIKE FRESH SPINACH. YEAH. JENNIFER: SURE. THEN YOU CUT THEM UP AND SHRED THEM. THAT'S GOING TO BE YOUR BASIS FOR THE SCALLOPS. RIGHT. WE'RE GOING TO PUT THE SCALLOPS ON A BRAISED LEAF. JENNIFER: TELL ME ABOUT SCALLOPS, I DON'T COOK THEM BECAUSE I'M WORRIED ABOUT THEM BEING SPONGY. IT IS BETTER TO UNDER COOK AND OVER COOK. A LOT OF PEOPLE COOK THEIR STUFF TO DEATH. IT IS FRESH AND HIGH WALL. YOU WANT TO GET THE TOP QUALITY STUFF AND IT DOESN'T MATTER IF YOU CAN COOK OR NOT. IT IS STILL GOING TO TASTE GOOD. JENNIFER: WHAT DO WE PUT IN FIRST? THE SCALLOPS? SURE. THESE ARE DRY PACKED. SOMETIMES THEY HAVE A LITTLE TOUGH LIP ON THE END. THESE ARE HUGE. THESE ARE. U10. 10 TO A POUND. IT IS EXPENSIVE AND GOOD. WE'RE GOING TO PUT A LITTLE SALT AND PEPPER IN HERE. JENNIFER: YOU HAVE A WHOLE CACOPHONY OF THINGS HERE. YEAH. LET'S GIVE IT A SIZZLE. JENNIFER: THOSE ARE HUGE. OBVIOUSLY I MEAN SCAN SCALLOPS, YOU HAVE TO BE CAREFUL. YOU DON'T WANT TO OVER COOK THEM. YOU HAVE SO MANY DIFFERENT FLAVORS. WHAT'S THE RED SAUCE HERE? THAT'S A WINE REDUCTION. I MADE THAT WITH SOME SHALLOTS AND GARLIC AND FRESH ROSEMARRY AND THYME. IT IS A SWEET WINE. YOU'VE GOT YOUR -- YOU SAID IT WAS A CAULIFLOWER WHAT? TRUFFLED CAULIFLOWER. YES. WE'RE GOING TO MOVE IT OUT OF THE WAY. THE SCALLOPS ARE COOKING. MY BUDDY BOUGHT ME MY OWN BLOW TORCH. WE HAVE IT LOCKED AND LOADED. WE PRACTICED THIS. I'M GOING TO GO AHEAD AND FIRE IT UP THERE. YOU GOT IT TELL MANY IF I'M DOING THIS THE RIGHT WAY. STOP WHEN IT BURSTS INTO FLAMES. PUT A LITTLE PARMESAN ON THERE. YEAH. PUT A LITTLE PARMESAN. JENNIFER: TOAST THE PARMESAN. ALL RIGHT. IF YOU WOULD LIKE A COPY OF TODAY'S RECIPE, JUST SEND IT TO WBAL TV 3800 HOOPER AVENUE, BALTIMORE, ARIZONA, 21211. ALL OF THE RESCUES WILL BE ONLINE. BEFORE WE GO, WE'RE GOING TO COME BACK AND LOOK AT PRODUCT. I WANT TO MELT SOME BUTTER TOO. CHEF KEBLER. WE

Morton's Seared Sea Scallops Rossini

Chef Bob Keibler from Morton's the Steakhouse demonstrates how to make Seared Sea Scallops Rossini.